Trooper, I knew I'd seen you somewhere before - an old edition of Blue Boy!

So, in anticipation of tomorrow's festivities, I brined a Boston Butt for 36 hours in molasses, water and pickling salt. I've just removed it from the brine, dried it, studded it with garlic and rubbed on a little olive oil, salt and pepper. It's now in my slow cooker, topped with some pineapple (al pastor), cooking low and slow until about noon or 1 tomorrow. This will end up as pulled pork on tasty little potato flour sandwich rolls, topped with napa cabbage, spicy dill pickle slices, and a cane vinegar BBQ sauce.